• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.1
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• pp.42-50
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• 1991

The purpose of this study is an augmentation of heat transfer in the case of upward rectangular impinging water jet system. The variables of this study are nozzle-to-heated surface distance, jet velocity and supplementary water height. Optimum heights of supplementary water which augment the heat transfer rate are S/B=2 for H/B=30 and S/B=I for H/B=40, 50. On the Y-direction of nozzle, there exhibits the secondary peak of heat transfer coefficient when supplementary water is not used, however using the supplementary water, it does not exhibits. In the case of using supplementary water, heat transfer coefficient increases not only in stagnation region but also in wall jet region.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.8 no.4
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• pp.527-536
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• 1996

Convective nucleate boiling and burnout heat flux have been studied on a flat, downward facing, constant heat flux surface cooled by an impinging water jet. The tests are progressed from low, nonboiling power to high, burnout heat flux power. The jet velocity and the subcooling do not affect the nucleate boiling curve of $q{\sim}{\Delta}T_{sat}$ diagram, but the supplementary water height affects the curve. For the case of dimensionless height of supplementary water S/D=1, the boiling curve shift to the heigher heat flux than that of S/D=0 or S/D=2. Burnout heat flux is enhanced with increasing jet velocity and subcooling. Also. by using the supplementary water(S/D=1 or S/D=2), burnout heat flux is larger than that of the simple water jet(S/D=0). A generalized correlation for the burnout heat flux data in the present boiling system with an impinging water jet is successfully evolved.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.4
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• pp.1395-1405
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• 1996

The purpose of this experimental research is to investigate the local heat transfer characteristics in the upward free water jet impinged on a downward flat plate of uniform heat flux. The inner shape of rectangular nozzle used was sine curve type and its contraction ratio of inlet to outlet area was five. Experimental parameters considered were Reynolds number, nozzle exit-flat plate distance, and level of supplementary water. Local Nusselt number was influenced by Reynolds number, Prandtl number, supplementary water level, and distance between the nozzle exit and flat plate. Within the impingement region, the Nusselt number has a maximum value on the nozzle center axis and decreases monotonically outward from center. Outside of the impingement region, on the other hand, the Nusselt number has a secondary peak near the position where the distance from nozzle center reaches four times the nozzle width. However if nozzle exit velocity exceeds 6.2 m/s, the secondary peak appears also in the impingement region. The empirical equation for the stagnation heat transfer is a function of Prandtl, Reynolds, and axial distance from the nozzle exit. The optimum level of supplementary water to augment the heat transfer rate at stagnation point was found to be twice the nozzle width.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.14 no.2
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• pp.87-97
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• 1985

Experimental measurements of the heat flux to a upward impinging water jet on high heated test surface were obtained in the transition and film boiling regimes. Test variables were nozzle outlet velocity, subcooled water temperature and height of supplementary water. Boiling curve of this investigation is similar to a pool boiling curve, but it has one or two cap-shaped peaks in the transition regime. In the film boiling regime, the heat transfer rates are increased along with the increment of nozzle outlet velocity and subcooled temperature. There is optimum height of supplementary water for the augmentation of heat transfer Generalized correlations of boiling heat transfer are presented for maximum heat flux, minimum heat flux and $q_c$ at each supplementary height.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.17 no.6
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• pp.708-716
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• 1988

Local heat transfer coefficients were measured on semi-cylinders on which a circular water jet impinged in crossflow. The ratio of the semi-cylinder's diameter and the nozzle outlet diameter were varied parametrically, as were the Reynolds number and the supplementary water heights. The measurements showed that the circumferential distribution of the heat transfer coefficient peaked at the stagnation point. For a fixed supplementary water height, the peak heat transfer coefficient was not depend on the curvature of test specimen(d/D). Optimum height of supplementary water which brought about the augmentation of heat transfer at the stagnation point was S/D=1. The Nusselt number decreased as the circumferential distance or angle increased. The circumferential distribution of dimensionless heat transfer (Nu/Nus) was independent of d/D ($d/D{\geq}8.33$), but for the d/D<8.33, it was depended on d/D. At a fixed angle of specimen, dimensionless heat transfer (Nu/Nus) decreased as the ratio d/D increased. The extent of the decrease between d/D=6.67 and 8.33 was markedly greater than that between d/D=8.33 and 10, or d/D=10 and 11.67.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.2 no.4
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• pp.279-287
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• 1990

An experimental study of the heat transfer characteristics between circular water jet and cylindrical inner surface is presented. The ratios of the semi-cylinder's inner diameter and the nozzle outlet diameter were varied parametrically, as were the Reynolds number and the supplementary water heights. The measurements showed that cirucmferential distribution of the heat transfer coefficient peaked at the stagnation point and, there occurred a kind of a secondary maximum of heat transfer that moved toward to stagnation point as the ratio d/D increased. The local heat transfer coefficient increases as the Reynolds number becomes larger, and the rate of increase is subjected to the influence of d/D & position of angle. Also, optimum heights of supplementary water which brings about the augmentation of heat transfer are S/D=1 for the stagnation point, the position of $15^{\circ}$ & $30^{\circ}$ angle, but for the positions of $45^{\circ}$ angle (d/D=10~11.67), $60^{\circ}$ & $75^{\circ}$ angle, the heat transfer coefficients in the case of using supplementary water are smaller than simple jet (S/D=0).

• Transactions of the Korean Society of Mechanical Engineers
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• v.6 no.4
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• pp.301-307
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• 1982

The purpose of this investigation is to study heat transfer characteristics at a stagnation point on a flat plate caused by upward impinging water jet. At the stagnation point, heat transfer results by impinging water jet are being compared with the ones with supplementary water. Optimum supplementary water quantity are supplied in order to improve the effect of heat transfer for each nozzle-to-plate distance. As the nozzle outlet velocity increases, the heat transfer coefficient at stagnation point consequently increases. Changing the nozzle-to-plate distance, growth rate of heat transfer also varies accordingly. This optimum range of Reynolds number is obtained to improve heat transfer effect.

• The Magazine of the Society of Air-Conditioning and Refrigerating Engineers of Korea
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• v.13 no.1
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• pp.14-21
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• 1984

The purpose of this investigation is to study heat transfer characteristics in wall jet region on a flat plate caused by upward impinging water jet. In the wall jet region, heat transfer results by impinging water jet are being compared with the ones with supplementary water. As the radius increases, the heat transfer coefficient in the wall jet region consquently decreases, but decreasing nozzle-heat plate distance, the reduction rate increases. The experimental equation is expressed as follows : $$\frac{N_{ur}}{P_r^{0.4}}{\cdot}\overline{\xi}=m(\overline{\eta}{\codt}Re{\delta})^n,\;m=0.034\~0.056,\;n=1.74\~2.007$$ The optimum height of supplementary water is obtained to improve heat transfer effect of wall jet region.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• Journal of Korean Elementary Science Education
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• v.19 no.2
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• pp.15-27
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• 2000

The purpose of this study was to survey the thinking of children, preliminary elementary teachers and elementary teachers in relation to the experiment of candle's combustion in a bottle on the water, to develop some supplementary experiments for the correction of the misconception on this experiment and to propose a new teaching method for this subject-matter The results of this study can be summarized as follows. 1. Most of the answers are related to the simple observation as the extinguishing of candlelight and the water rising in the bottle after a candle's combustion. And it is appeared that all the groups are similarly short of the ability of experimental design to verify the cause and effect. 2. from the results of the developed supplementary experiments, it is concluded that the main cause of the water rising is not the combustion of oxygen, but the expansion of volume and the releasing of air in the bottle in the bottle by heat of candle's combustion. 3. Based on the above results, a new direction for the teaching method of this subject is proposed.